Chocolate Cheesecake Ice Cream Cake
This cake layers creamy chocolate cheesecake with ice cream, creating a decadently rich dessert that's sure to wow.
Ingredients
For the Crust:
- Graham cracker crumbs: 1 ½ cups
- Sugar: ¼ cup
- Butter melted: ¼ cup
For the Chocolate Cheesecake Layer:
- Cream cheese softened: 2 cups
- Sugar: 1 cup
- Eggs: 2
- Sour cream: 1 cup
- Cocoa powder: ¼ cup
- Chocolate chips melted: ½ cup
- Vanilla extract: 1 tsp
For the Ice Cream Layer:
- Chocolate ice cream softened: 3 cups
- Vanilla ice cream softened: 3 cups
For the Topping:
- Heavy cream: 1 cup
- Semi-sweet chocolate chips: ½ cup
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press into the bottom of a greased springform pan and bake for 10 minutes. Let cool.
Make the Cheesecake Layer:
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Add sour cream, cocoa powder, melted chocolate, and vanilla extract.
- Pour over the cooled crust and bake for 50 minutes.
- Let cool, then freeze for 2-3 hours.
Prepare the Ice Cream Layer:
- Softly spread layers of chocolate and vanilla ice cream on top of the cheesecake. Freeze again for 1-2 hours.
Make the Chocolate Topping:
- Heat heavy cream until simmering.
- Pour over chocolate chips and stir until smooth.
- Drizzle over the cake and freeze for 30 minutes.
Notes
Nutritional Information (Per Serving)
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 10%
- Iron: 12%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add crushed chocolate cookies between layers for extra crunch.
- Use dark chocolate for a richer topping.
- Let the cake thaw for 10 minutes before slicing to get perfect cuts.